Savannah morning news. [volume] (Savannah) 1868-1887, 1887-01-07
A CHIMES +; FEAST.
Ducks Feet with Bamboo, Stewed
Cutie Fish and Tchawmien.


Of New York may'transport himself for
an evening into the very heart of China II
he has the mind to make the trip, Let
him walk along Chatham square until he
reaches Mott street, when few steps up
that thoroughfare will bring him TO places
where, when once he has entered. he may
readily forget New YORK and imagine
himself to be thousands of miles away.
This was the experience recently OF
small party OF gentlemen who were the
guests of Wong Chin Foo, the Chinese
journalist, at a dinner served in true
Monaghan style by the Delmonico OF Mott
street. Mr.. W ong, although an Amerl-
can citizen and an accomplished English
scholar, has never ceased to be thor
ough Chlnaman, and 1t delights hum 10
initiate his friends in the mysteries OF
Chinese life.
The room In which Mr.. Wong's friends
were assembled is not elegant nor luXu-
rlOusly furnished, but 1t is clean ana
comfortable. The walls are hung Win
long red strips or banners ornamented
with Chinese characters IN gold-Chinese
poems, ii was explained. bi!l OF tare
and list Of prices and notice 10 the elect
that the proprietor will not De responsible
for the personal property OF guests left
upon the premises, in choice Chinese, are
also hung upon the wall. Over the door
is the name of the establishment elabor-
ately carved in blue and gold. only Chi
nese Is spoken and the attendants are in
full Chinese costume.
The door leading to the kitchen is open,
or, rather, there is no door, only wide
opening through which the process Of pre-
paratiOn and cooking can be plainly seen.
in the centre of the room there was
round table set for the repast. 1t was de-
termined that it was to be in all respects
as nearly as possible just such dinner
as would be served in China. AS there
are no knives and forks in China there
were none upon the table, but at each
place there was pair OF white ivory chop
sticks. There was neither bread nor but
ter, nor salt nor pepper. The Chinese do
not eat bread, and the food is seasoned in
the cooking. But at each place there were
tiny saucers containing chow and soy,
into which the food ID dipped as the flavor
Is desired.
Each guest had before him only two
china saucere, large and small one, and
sort of spoon OF the same material.
These utensils are never changed. The
custom is for each person at table to help
himself from the general dish, into which
he plunges his ohopsticks or his spoon, as
the case may be, and 1t is esteemed a
delicate attention to help one another in
this way And so powerful is the In
fluence of custom that gentlemen who
would refuse to recognize man who
helped himself to butter with his own
knife found themselves accepting dainty
morsels held out TO them upon the chop
stlcke OF their hospitabie entertainer,
which they ate with evident relish.
The Chinese dinner commences at the
other end, the dessert first and the soup
last. But it both begins and ends with
tea-tea without milk and sugar, but
very delicious. After the tea small pies
are served. These were made in China,
but We're as delicate and seemingly as
fresh as If made yesterday. With these
came lichee nuts and sweetmeat6.
Then came roast duck and roast chick
en-, carved in small pieces.
The next dish-a great delicacy-was
ducks feet, boned, fried with mushrooms
and bamboo shoots.
Then came chicken cut in small pieces,
bone and all, fried in lard, served with
sweet pickles, mushrooms, ginger and
bamboo shoots.
After that pike was served, stewed with
celsSE. aQd natal, or Chinese water nut
g L course was cutie fish, stewed
~Tery and saifon, a sort of bean.
roT afcame the piece de resistance.
tcnawmien, a sort OF spaghetti, delioousiy
cooked, with chicken cut In small strips
and mushrooms. With this was served,
as a relish, a sort of dried sausage.
Then came citron soup with kind OF
shrimp In it.
This was followed by a sweet soup
made with lotus and apricot seeds.
Then a cup of tea, and the dinner was
over.
With the dinner there was served pear
wine, rice wine and apricot wine, all of
them very good, but resembling brandy
more than wine in point OF strength.
Instead OF bread, boiled rice was served
in bowls and eaten with every course.
The guests we're surprised to find how
easily they became accustomed to the use
of chopsticks, and were half convinced
when Mr.. Wong argued that the chop
stick is far more convenient than the
knife and fork, il you are only used to it.